You’re either thinking that I am out of my mind when it comes to paying attention to the fat content on my recipes, or you’re thinking that I am really mean for posting recipes that are not helping you stick to your diet. I know, I know- I’ve gotten probably 15 emails about this “issue” over the past week, and let me tell you- just continue to read. I promise, you’ll feel better about this entire thing.

This cocoa brownie recipe has been bouncingaroundtheinternet for a while. It’s been adapted in various ways, and lord knows that there’s probably no point of adapting a recipe that doesn’t need much of any fixing. But you know what? I took a challenge. I fixed the recipe, and I’m pretty sure (well, I can only hope) thatHeidi would give me a pat on the back for my efforts to make this recipe a bit more healthier. I also think that you’d thank me for making this recipe healthier (if you’re turned off by healthy brownies- just keep reading). I told you that you’d start feeling better about this recipe. Now, give me a hug you- you- work out machine!

I must add that these brownies are no way near health food, but compared to the original recipe- they probably are, but I am no dietician. If you’re looking for a Weight Watchers or a South Beach Diet recipe, you are on the wrong site. I don’t know how many points these are considered to be, and we both know that regardless of how small I insist that you to cut these brownies and how much you’re trying to “eat in moderation;” you’d probably eat the entire pan within two hours of it coming out of the oven while watching re-runs of your favorite television show, Bones. Wait. I was describing myself. Moving on . . .

So, you’re either still reading, or you’re turned-off by the fact that I’ve made these brownies healthier. By no means do they lack in taste. When you bite into one of these brownies, you will immediately note the almost fudge-like consistency that falls between a cake brownie and a fudge brownie, you will also note how the brownie slowly melts in your mouth, allowing your taste buds to pick up on the luxurious fruity notes of the cocoa. From the texture to the taste- these cocoa brownies are a must make. And have I told you how easy they are to make?

Betty Crocker Brownies (blech!)- step aside. A new sheriff is in town, and his name is The Easiest (and Best!) Darn Cocoa Brownies You’ll Ever Make. I am not kidding. Give it a try and tell me what you think.

When making these brownies, I tried several different combinations of flour. In the end, I felt that using whole wheat pastry flour gave a texture and flavor to the brownies that couldn’t be beaten. In addition to the flour used, the quality of the cocoa powder used when make this recipe makes a big difference. If you can shell out a few extra dollars on good quality cocoa powder, definitely go ahead and do so. For the pictured recipe, I used Valrhona cocoa powder, but I have tested the recipe with Dagoba cocoa powder, Hershey’s brand cocoa powder, and Sharffen Berger- all with wonderful results.

The same thing goes for the vanilla extract. Although it seems like such a miniscule amount used in the recipe, trust me- the better the vanilla extract- the better the brownies will taste. I prefer to use Nielsen-Massey vanilla extract for all of my baking. Nielsen-Massey is a bit on the expensive side, and lord knows that I am crazy for spending money I don’t have (struggling college student here!) on vanilla extract, but trust me when I say this- it’s the best brand out there [I say this because a) they are the best; and b) I hold onto every last drop of N-M vanilla extract with my life. I kid you not.]

Position a rack in the upper third of the oven and preheat the oven to 325ºF. Line the bottom and sides of an 8X8-inch baking pan with parchment paper (can use foil), leaving an overhang on two opposite sides.

Place the butter in a large heatproof bowl. Place the bowl of butter in the microwave until melted (about 1 minute). Once the butter is melted, add the sugar, cocoa, and salt. Mix with a wooden spoon or heat-proof rubber spatula. [Kamran Note: The mixture should be warm, if it is not, set it aside for a few minutes]The mixture will appear to be gritty; it’ll smooth out once the other ingredients are added; promise.

[Note: If you don’t have a microwave at home, or prefer to use the stovetop, use a large heavy-bottom sauce pan, melt the butter, add in the sugar, cocoa, and salt; the mixture might be hot enough that you want to remove your finger fairly quickly after dipping it in to test, if so, set the mixture aside until warm (about 5 minutes max).]

Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended (and smooth!), add in the flour all at once. Stir the mixture until you cannot see it any longer, then beat vigorously for 40 strokes (yes, count forty strokes!) with the wooden spoon or rubber spatula. Stir in the nuts, if using any. Spread evenly in the lined pan.

Bake until a toothpick plunged In the center emerges slightly moist with batter, 20 to 30 minutes. (Note The original recipe states 20 to 25 minutes, but it took much longer for the brownies to set; it took mine thirty minutes). Let pan cool completely on a rack.

Lift up the ends of the parchment or foil liner and transfer the brownies to a cutting board. Cut into 16 or 25 or 32 squares. (Kamran Note: I managed to get 32 out of mine, just because these are great for a small snack to share with friends, professors, and family; but 25 is a good number, too. Cutting them into 32 pieces also let’s you keep a stash in the freezer for when you have chocolate cravings. Frozen brownies are delicious.)

Hannah made these and posted, then I made them and posted, and now you have! All we need is Elissa to make them and Lauren to create a gluten-free version! I reduced the butter the second time I made these because, well, that’s a hell of a lot of butter. And they were a tad greasy for me.

Tessa- Here, Here! These weren’t greasy at all for me. With APF, they may have been just a tad bit (thank God for recipe testing). But with the Whole Wheat Pastry flour and the natural cane sugar, this version wasn’t greasy at all!

Christine- I am no chemist or professional baker, but I’ve been pondering this question, and I think I have an answer… But I am probably wrong. So, why cold eggs? When baking we normally see that using room-temperature eggs is necessary, but with some recipes, like this- cold eggs are somewhat a must. Or a want, if you will. Cold eggs, for one will: make the volume of the batter less voluminous, also preventing the batter from doming at the top (now, would you want domy-brownies? I wouldn’t! ‘cause sometimes that means less moist brownies). Additionally, when using room temperature eggs, protein strands in the egg white would essentially stretch out in the batter creating air pockets in them. Something, you definitely don’t want in these brownies. Isn’t it amazing how one ingredient can change the entire chemistry and outcome of the brownies? Sure, you can use a room temperature egg; but when you cut into those brownies- look at the bottom of ‘em. Do you see little air bubbles or is everything nice and flat? You want the nice and flat for this recipe (almost a fudgy-looking bottom with no air-pockets) because that means your brownies are nice and moist and basically lack a crumb structure. Also- another factor that comes into play is the shine of the top (in the recipe pictured above, the cold eggs sat out a little longer than I wanted them to, which resulted in what I described to you). When I made these without leaving the eggs out to take photos (my second test with using the whole wheat pastry flour and the natural cane sugar), the tops of the brownies were quite shiny and lovely. And the bottom was absolutely as flat as can be. It’s just a chemistry thing… The plus side of it all is- you are saving a whole bunch of time- no waiting for eggs to come to room temp. ;)

beautiful Kamran. but most importantly (well for us bones addict) when is the series coming back in the US. I’ve been dying from the wait an high expectations?
hope you sort of relate and don’t think I’m crazy. xx

Thanks Brian! the whole wheat pastry flour along with the natural cane sugar give a texture to the brownies that is similar to the texture that all-purpose flour would give, but the texture is more pronounced in this version, I think.

Hélène- I sometimes buy mine online from Amazon, but sometimes I go to Williams-Sonoma or a few other places to buy it (whichever has a better price for it, right?). I checked on Amazon.ca for you and you can buy it from there for as little as CND$5.75 (which is a lot to spend on vanilla, but it’s sooo worth it!) I hope that helps! Happy New Year! :)

I think brownies can absolutely be a part of healthier eating. I think the first mistake that people make when they vow to be healthier is to try to be perfect, and for most people that’s simply NOT sustainable longterm. I think there is always room for sweet treats, just in moderation. It also makes sure I make mine count so I go for the good things, not the crap.

These fudgy brownies look like exactly what I love. I happen to have some whole wheat pastry flour at home right now… I might be trying out this recipe tonight! It has crossed my mind to make a ‘healthy’ brownie recipe but I was thinking more of going with that black-bean version I have seen floating around the internet. have you ever tried that one? thoughts?

Amanda- these are what I like to call “guilty pleasure brownies” in my mind the whole wheat pastry flour and the natural can sugar make up for the fact that there’s a whopping 10 tablespoons of butter in it. “Ten tablespoons?! Oh, remember all of those natural ingredients? They’re healthy… eat the entire pan!” I haven’t heard / seen any black-bean brownies floating around; care to share a link with me?

Kamran-I saw the black bean brownies first years ago on 101 Cookbooks and I know I have seen other recipes since then but this is the one I have been hankering to try. I would definitely do the honey for agave substitution in her recipe, bc I feel most folks dont make it a habit to keep agave around the house. Her recipe still has a whole cup of butter in it… but eh, I don’t care too much about that, do you? :)

Hannah- these are brownies that require very little stress and time in the kitchen; although delish and something that I go to when they’re frozen, can you believe that they’re not my go-to one’s?? I’ll have to post those soon!

I just wanted to say thank you for mentioning your love for Nielsen-Massey’s pure vanillas. We appreciate your support and enthusiasm! I do have to say while we are thought to be expensive, when compared ounce to ounce with lower quality supermarket brands, I think you will find us very cost effective and a much higher quality. Keep up the good work! Love the stories and point of view.

How cool, Nielsen-Massey responded! I bought a fellow blog friend the vanilla bean paste as a Secret Santa gift, and it was very well received. I have to say that I love the Penzey’s Double-Strength Vanilla Extract, though. Dreamy.

I made Smitten’s cocoa brownies a while back, but tragically over-baked them. In case anybody’s wondering, they’re edible at that stage, but not particularly worth it.

You’re in my head! I had the strongest craving yesterday for brownies but I didn’t have enough chocolate. I was too lazy to drive to the store so I just tried to ignore it. It hasn’t gone away. I think I might seriously need to try these tonight.

I tried this a while ago and it does indeed start out gritty. Wish I had your lovely photos to go by because I panicked hard core when I saw the almost dough-like consistency. Personally I still prefer Julia Child or Dorie’s chocolate-based brownies but for cocoa brownies (that are meant to be fudgy) these aren’t half bad. If you’re looking for cheap but genuine vanilla extract, just place a split vanilla bean in 50ml of vodka in a small bottle (you can re-use old ones) for at least 2 months. I rotate two bottles so that I am never without. Shaking helps but you only need to do it when you remember. If you want “double strength” just use 2 vanilla beans. They can be reused too, but will obviously get less potent. You also get the pretty seeds coming out too.

Zo- thanks so much for the compliment and for sharing your thoughts! I totally agree with you chocolate brownies are absolutely amazing, but for something 1-2-3 and something that you can munch on with some double vanilla ice cream, these are something that everyone should start off with if they are trying to get off the horrid tasting boxed-variety. Wouldn’t you agree?

Awesome awesome brownies!! I made them yesterday and they have disappeared =) They are a HUGE hit in my house! Eating them cold is the best! I def. agree about Nielsen-Massey Vanilla..I use their bean paste =) Btw, you have a great blog!

I first made these brownies after seeing them at Smitten Kitchen’s. There are definitely the best and the only ones I make now (double batch every time!). Whole wheat pastry flour is interesting, might just try it out when I can find it.

By the way, I love what you, Hannah and the rest are doing with the new collaboration, keep up the good work!

Really enjoy your website! Here’s another vanilla to try–while I love Nielsen-Massey and have used it for years, there was a baker a year or so ago on Martha Stewart who turned us on to Blue Cattle Truck Mexican Vanilla: http://www.mexicanvanilla.com/

I didn’t think I’d ever find another that rises to the level of NM, but I have to say I prefer this now. Hope you get a chance to try it out.

Your brownies look amazing! It’s quite interesting how everyone, and every country or region, has its favourite kind of brownies.

The best brownies I have ever eaten, and even for lots of people that ate american brownies, just for everyone here, are baking mix country from “Migros”, haha.
Soon, I will try a recipe for brownies, hoping they will taste like them :)

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Beautiful photos! Beautiful cocoa brownies! I’m going to try to make these today but have a quick question…I don’t have natural cane sugar at home (& too lazy to go out today). Can turbinado sugar be substituted? Or should I just stick with granulated sugar?

Make your own vanilla extract. All you need is vodka and a good vanilla bean. Split the vanilla bean and soak it in the vodka for a couple of weeks in the back of the pantry. You can strain out the seeds or think of them as a bonus.